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54) "After the Civil War, when the so-called 'traveling' market for biscuits and crackers began to decline, the industry adjusted itself to the new conditions by importing the machinery and methods for making English sweetened biscuits and yeast-raised crackers.

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But like the expanded demand for food in general, the boom for the cracker industry was made possible by increased incomes and the willingness of people to add new foods to their changing diets." ---Baking in America: Economic Development, William G.

Panschar, Volume 1 [Northwestern University Press: Evanston IL] 1956 (p.

Recipes for jumbles, a spiced butter cookie, and for macaroons, based on beaten egg whites and almonds, were common in the earliest American cookbooks...

Because it was relatively inexpensive and easy to make, gingergbread was one of the most popular early cookies...

The original term "biscuit" derives from the Latin "bis coctus," or "twice baked." Ancient Roman armies were issued biscuits as part of their rations.